Paleo Steak Fajitas
Bring bold, mouthwatering flavors to your table with these Paleo Steak Fajitas, a healthy twist on the classic favorite. This recipe features tender, marinated flank steak seasoned with a smoky blend of paprika, cumin, and chili powder, paired with vibrant sautéed bell peppers and onions. Serve everything in crisp butter lettuce wraps for a grain-free, paleo-friendly meal that’s as nutritious as it is delicious. Perfect for weeknight dinners or gatherings, these fajitas are customizable with optional garnishes like creamy avocado slices and fresh cilantro. Quick to prepare in under 40 minutes, this dish is a winning combination of wholesome ingredients and irresistible flavors. Ideal for those following paleo, gluten-free, or dairy-free eating plans, these steak fajitas guarantee to satisfy your cravings while keeping things light and healthy!
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 3 tablespoons coconut aminos
- 2 pieces garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 piece red bell pepper, sliced into strips
- 1 piece yellow bell pepper, sliced into strips
- 1 piece green bell pepper, sliced into strips
- 1 piece yellow onion, sliced
- 8 pieces butter lettuce leaves (for serving)
- 2 tablespoons fresh cilantro (optional, for garnish)
- 1 piece avocado, sliced (optional, for serving)
Instructions
In a medium mixing bowl, whisk together 2 tablespoons of olive oil, lime juice, coconut aminos, minced garlic, smoked paprika, cumin, chili powder, sea salt, and black pepper to make the marinade.
Place the flank steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
While the steak is marinating, prepare the vegetables by slicing the bell peppers and onion into thin strips.
Heat a large skillet or cast-iron pan over medium-high heat. Add the remaining 1 tablespoon of olive oil to the pan.
Once the pan is hot, add the sliced bell peppers and onion. Sauté for 5–7 minutes, or until the vegetables are tender and slightly charred. Remove the vegetables from the pan and set aside.
Remove the steak from the marinade and pat it dry with paper towels. Discard the marinade.
In the same pan, cook the steak over medium-high heat for 4–5 minutes per side for medium-rare, or longer if desired. Remove the steak from the pan and let it rest for 5 minutes before slicing it thinly against the grain.
To serve, layer the sliced steak and sautéed vegetables onto butter lettuce leaves. Garnish with fresh cilantro and avocado slices, if desired.
Enjoy immediately while warm.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4942 mg | 215% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 37.4 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 288 mg | 22% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4226 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
